Raw Brussels Sprouts and Bacon Salad
Refreshing and filling brussels sprouts salad great for a main dish or side. If you haven't tried raw brussels sprout before, start with this salad!
Ingredients
- 1 lb brussels sprouts
- 3-4 slices cooked bacon chopped or crumbled
- 1/2 small red onion minced
- ½ cup almonds
- ½ cup Parmesan cheese shredded
- 1/4 cup olive oil
- 1 lemon ~3 TBSP juice
- ½ tsp salt
- ¼ tsp fresh ground pepper
Instructions
Salad
- Wash brussels sprouts and remove any tough outer layers. Then, thinly slice the brussels sprouts using a very sharp knife. I find it easiest to hold the brussels sprout by the end and trim all the way to my finger, then simply toss the end. Or, trim the end and cut the brussels sprout in half lengthwise, place cut side down, and slice. Either way works—just do whatever is easiest for you.
- Chop the almonds into small pieces. Note—a food processor works great, but I tend to use the same knife that I used on the brussels sprouts. Less cleanup = happy cook.
- In a large bowl, combine the brussels sprouts, crumbled bacon, red onion, almonds, and parmesan cheese. Toss to combine and add the lemon dressing (recipe below). Serve immediately or refrigerate for up to 3 days.
Lemon Dressing
- Juice the lemons into a bowl, removing any seeds. Drizzle in the olive oil in a slow stream and whisk constantly to emulsify and create a creamy dressing. Add the salt and pepper. Alternatively, add all dressing ingredients to a mason jar. Seal tightly and shake vigorously. Done.
